Chicago Spaghetti
Hearty, bold, and unapologetically comforting, Chicago Spaghetti is a city-style twist on the beloved Italian classic.
Unlike a light, delicate marinara, this version is thick, meaty, and layered with robust flavors from sweet Italian sausage, tender ground beef, and aromatic vegetables. The slow-simmered sauce, enriched with herbs, a hint of sugar, and a touch of cayenne, delivers the perfect balance of savory, sweet, and gentle heat.
Tossed with thick spaghetti that holds onto every bit of sauce, and finished with a generous dusting of Parmesan, this dish is pure big-city comfort on a plate—rich enough for Sunday dinner, yet simple enough for a weeknight indulgence.
Why People Will Love This Chicago Spaghetti Recipe
Big, bold flavors with every bite – The combination of Italian sausage, ground beef, and aromatic spices creates a deeply savory, well-rounded sauce that’s both hearty and satisfying.
A true comfort food classic with a Chicago twist – Thick spaghetti paired with a rich, slow-simmered sauce delivers the kind of warmth and nostalgia that feels like home cooking, but with a unique city-style flair.
Perfectly balanced sweet and savory notes – A touch of sugar balances the acidity of the tomatoes, while herbs and spices add complexity without overpowering the dish.
Texture and heartiness in every forkful – From the tender pasta to the chunky vegetables and meaty sauce, every bite is satisfying and substantial.
Versatile and crowd-pleasing – Whether it’s a family dinner, a casual get-together, or meal prep for the week, this dish appeals to all ages and tastes.
Key Ingredients
Italian sausage – Brings a signature savory depth and subtle spice, infusing the sauce with authentic Italian-American flavor.
Ground beef – Adds hearty richness and a meaty bite, creating a well-balanced protein blend.
Fresh aromatics (onion, garlic, green bell pepper) – Build the flavor foundation with natural sweetness, pungency, and a touch of earthiness.
Tomato base (crushed tomatoes & tomato paste) – Provides a robust, tangy backdrop with concentrated tomato richness for a full-bodied sauce.
Herbs & spices (oregano, basil, garlic powder, onion powder, cayenne) – Layer complexity and warmth, transforming the sauce from simple to irresistible.
Parmesan cheese – Finishes the dish with nutty, salty richness, tying all flavors together in perfect harmony.
Expert Tips:
Brown the meats separately for maximum flavor – Cook the Italian sausage and ground beef until deeply browned before combining; this caramelization adds richness and depth to the sauce.
Deglaze for extra complexity – After sautéing the aromatics, splash a bit of red wine or broth into the pan to lift the browned bits (fond) and infuse the sauce with layered flavor.
Simmer low and slow – Let the sauce cook gently for at least 30 minutes; the longer simmer allows the tomatoes, herbs, and spices to meld into a balanced, robust flavor.
Salt in stages – Lightly salt during each step (meats, vegetables, sauce) rather than adding it all at the end; this builds seasoning gradually and prevents an overly salty finish.
Reserve some pasta water – Stir in a splash before serving to help the sauce cling to the spaghetti, creating a silky, cohesive texture.
Chicago Spaghetti
Ingredients:
2 tablespoons olive oil
1 lb. Italian sausage
1/2 lb. ground beef
1 cup onion, diced
4 garlic cloves, minced
1 cup green bell pepper, small diced
28 oz. crushed tomato
6 oz. tomato paste
2 cups water
3 tablespoons granulated sugar
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/3 cup parmesan cheese
1 lb. thick spaghetti
Kosher salt and freshly cracked black pepper, to taste
Instructions:
Step 1:
Fill a large pot with salted water and bring it to a boil. Cook the thick spaghetti until just al dente, then drain and set it aside.
Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a wooden spoon as it cooks until nicely browned.
Step 2:
Stir in the diced onion, minced garlic, and green bell pepper. Sauté for 3–4 minutes until slightly softened.
Add in the tomato paste, sugar, garlic powder, onion powder, oregano, basil, and cayenne pepper. Stir everything together until well mixed.
Pour in the crushed tomatoes and water, scraping up any browned bits from the bottom of the pan. Bring the sauce to a low simmer and cook uncovered for about 30 minutes, stirring occasionally.
Step 3:
Taste and adjust the seasoning with kosher salt and black pepper.
Stir in the drained spaghetti and sprinkle in the Parmesan cheese.
Toss everything together until well combined and heated through. Serve hot and enjoy!
Important Notes When Making Chicago Spaghetti:
Meat quality matters – Use fresh, high-quality Italian sausage and ground beef with moderate fat content (around 80/20) to achieve a rich, juicy sauce without excessive greasiness.
Tomato choice impacts sweetness and acidity – Opt for good-quality crushed tomatoes and tomato paste; cheaper brands can taste overly acidic or metallic, which may require balancing with a touch more sugar.
Don’t skip the aromatics – Onion, garlic, and green bell pepper form the essential flavor base; cooking them until just softened releases their natural sweetness without losing texture.
Consistency is key – The sauce should be thick enough to coat the spaghetti, not watery; if it’s too thin after simmering, let it cook uncovered for a few extra minutes.
Pasta timing is crucial – Always cook spaghetti just until al dente, as it will finish cooking slightly when tossed in the hot sauce, preventing mushy noodles.
How To Enjoy Chicago Spaghetti After Cooking
Serve immediately while hot – Chicago spaghetti is at its peak when the pasta is coated in steaming sauce, the cheese is slightly melted, and the aroma is irresistible.
Pair with the right bread – A warm, crusty garlic bread or buttery Italian loaf is perfect for soaking up every drop of the rich sauce.
Add fresh toppings – Sprinkle extra Parmesan, fresh basil, or a drizzle of good olive oil over each serving to enhance aroma and flavor.
Balance the meal – Serve alongside a crisp green salad with a light vinaigrette to cut through the richness of the dish.
For leftovers – Reheat gently on the stovetop with a splash of water or broth to revive the sauce and prevent dryness; the flavors often deepen overnight, making it even more delicious the next day.
Nutrition Information
For Chicago Spaghetti (per serving, based on 8 servings):
Calories: 510 kcal | Total Fat: 20.8 g | Saturated Fat: 7.4 g | Monounsaturated Fat: 8.6 g | Polyunsaturated Fat: 1.6 g | Cholesterol: 65 mg | Sodium: 820–900 mg (depending on salt and cheese) | Total Carbohydrates: 58.2 g | Dietary Fiber: 5.8 g | Sugars: 13.4 g | Protein: 26.5 g
Recipe Swaps and Variations
Meat options: Use all beef, turkey, or even plant-based meat alternatives for a lighter or vegetarian version.
Veggie boost: Add mushrooms, zucchini, or spinach for more color and nutrients.
Cheesy upgrade: Mix in mozzarella or provolone for a gooey, baked-pasta feel.
No spice? Omit cayenne for a milder version or sub with red pepper flakes.
Frequently Asked Questions:
Can I use only ground beef instead of a beef-and-sausage mix?
Yes, but the Italian sausage adds a unique spiced flavor. If you replace it with all beef, consider adding extra oregano, fennel seeds, or paprika to boost flavor.
How can I make the sauce thicker?
Simmer uncovered for a longer time to let water evaporate, or stir in an extra tablespoon of tomato paste for a richer, thicker sauce.
What’s the best way to prevent spaghetti from clumping after cooking?
Drain well, toss with a drizzle of olive oil, and keep it separate from the sauce until just before serving.
Can I make this ahead of time for a party?
Yes. Prepare the sauce a day ahead, refrigerate, and reheat gently before mixing with freshly cooked pasta. The flavors will actually deepen overnight.
How do I make it spicier?
Increase the cayenne pepper or add red pepper flakes. For a smoky heat, stir in a pinch of smoked paprika.
What makes Chicago Spaghetti different from traditional Italian spaghetti?
Chicago Spaghetti typically uses a thicker spaghetti noodle, a heartier meat blend (Italian sausage + ground beef), and a slightly sweet, bold tomato sauce with a mix of Italian herbs—giving it a richer, more robust Midwestern flavor.
Can I substitute fresh tomatoes for canned crushed tomatoes?
Yes. Use about 2½–3 pounds of peeled, seeded, and crushed fresh tomatoes. You may need to simmer longer to achieve the same depth of flavor and thickness.
Is it okay to skip the sugar in the sauce?
The sugar balances the acidity of the tomatoes, but you can reduce or omit it if you prefer a tangier sauce. A splash of grated carrot puree can be a natural alternative sweetener.
How can I make this recipe more budget-friendly without losing flavor?
Use only ground beef instead of a beef–sausage combo, buy pasta in bulk, and replace fresh bell peppers with frozen ones. Season generously to keep flavor levels high.
Can this be made vegetarian?
Absolutely. Replace the meat with plant-based ground “meat” or a mix of mushrooms and lentils, then keep the same seasoning and cooking method for a satisfying vegetarian version.